|
4 Eggs
1/4 pound Shrimp, chopped
1 Onion, medium
1 Celery Rib
2 cups Bean Sprouts
1/2 can Water Chestnuts, sliced
1/4 cup Oil for frying
2 Tablespoons Menmi
8 Tablespoons Water
1 teaspoon Sugar
1/2 teaspoon Soy Sauce
1 Tablespoon Cornstarch
|
|
|
Halve the onions and slice lengthwise into 1/4 inch slices. Slice the celery 1/8-inch thick on the bias. Rinse and drain the bean sprouts. If sliced water-chestnuts are too large, halve them. In a heavy skillet, saute onions and celery in a small amount of oil. Place in a large bowl. Add eggs, shrimp, bean sprouts, water chestnuts and mix well. Rinse and dry the skillet and preheat 1/4 cup of oil in it. Using a 1/4 cup measure, dip cup into the mixture and pour into skillet. Continue until you have about four patties formed in the skillet. Fry at medium heat until browned. Turn and fry other side until browned. Remove and drain on paper towels. Place on a heated serving platter and keep warm until all patties have been cooked. Prepare the sauce: Mix the Menmi, 6 Tbsp. water, 1 tsp. sugar, 1/2 tsp. soy sauce in a small sauce pan. Cook at medium heat until it comes to a boil. Turn the heat down to simmer. Mix 1 Tbsp. cornstarch with 2 Tbsp. water. Add to the sauce and stir to thicken. Pour sauce over the prepared egg foo yung patties and serve.
|
